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Wednesday, 25 September 2013

Jeera Rice (Cumin Rice)

A simple variation on plain rice, perfect for the time when you want something fancier than plain rice and yet not take the complications of Biryani.

Although simple it's packs quiet a punch in terms of flavour. Bonus it also brings goodness of cumin. Cumin is featured prominently in Mexican, Mediterranean, Indian, Middle Eastern, and certain Chinese cuisine.Cumin seeds contain a good amount of iron. Iron is an essential element for the formation of hemoglobin in the blood required for transport of oxygen.Cumin helps control stomach pain, indigestion, diarrhoea, nausea and morning sickness.For further detail read here http://completewellbeing.com/article/small-cumin-big-benefits

Now to the dish , you need :Rice - important to use good quality basmati rice Clarified butter (Ghee) / cooking oil - 1 table spoon Cumin - 1 teaspoonGreen chilli (optional)-1 sliced Salt - to taste Preparation : Soak rice in room temperature water for 10 mins, drain and leave aside.In a wok / heavy pan add clarified butter and heat on medium flame. Once hot add cumin seeds let it splutter for few seconds . Be careful about the heat so that cumin turns golden and not dark.Add green chilli ( if using) Now add drained rice, mix well for a minute add salt and turn off the heat.Add water Transfer it into rice cooker / pressure cooker / microwave bowl to cook, as you would normally cook rice. Rice can be cooked in pan / wok directly over medium heat in about 10- 15 mins, adjust water as required.I garnished with some finely chopped spring onions.Jeera Rice is excellent to serve with rich gravies , dal makhani etc , its simple and subtle flavour is excellent to compliment the richness of gravies.